Dutch Meat Balls Recipe

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This recipe for Dutch Meat Balls, by Charles Cory, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Ingredients:

Directions:

Directions:

Mix together well: beef, veal, pork, onion, bread crumbs, beaten egg and spices. Form into small balls and saute quickly in 2 T hot cooking oil. Do not saute too many at a time, or they will not brown nicely. When all meatballs are sautéed, put them all back into the skillet and add 2 T tomato puree and 1 cup beef stock. Simmer for 15-20 minutes. Let stand several hours or refrigerate overnight. Just before serving, reheat (but do not boil). Whisk in sour cream. Serve over noodles or rice.

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